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1
Place skirt steak a resealable bag and add lime and orange juices, 1/3 cup olive oil, garlic, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper. Seal and squish around to combine. Place in the refrigerator to marinate at least 1 hour and up to overnight.
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2
When ready to cook, Remove meat from the refrigerator. Remove from marinade and pat dry with paper towels. Transfer marinade to a small saucepan over medium heat. Simmer until reduced by half.
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3
When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
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4
and
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5
the grilling grate.
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6
Place skirt steak on hot side of grill and cook, flipping occasionally, until well-charred and an instant-read thermometer inserted into their center registers 115u00b0F to 120u00b0F for medium-rare or 125u00b0F to 130u00b0F for medium. Transfer steak to a large plate, tent with foil, and allow to rest for 10 minutes. Proceed to step 6.
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7
Heat 2 tablespoons vegetable or canola oil in a large stainless steel or cast iron skillet over high heat until shimmering. Add steak and cook, turning frequently, until well-browned and an instant-read thermometer inserted into its center reads 115u00b0F to 120u00b0F for medium-rare or 125u00b0F to 130u00b0F for medium. Reduce heat as necessary if steak smokes excessively or starts to burn. Transfer to a wire rack set in a rimmed baking sheet and allow to rest 10 minutes.
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8
Slice steak
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9
, drizzle with pan sauce and sprinkle with cilantro. Cut extra lime into wedges and serve with steak.
